Crunchy Coating Happy Family Fried Chicken Recipes

EXTRA CRISPY SOUTHERN FRIED CHICKEN

Steps:

• Rinse the chicken pieces with cold water and pat dry with paper towels. In a shallow bowl, beat the eggs with the milk, and stir in the salt, pepper and garlic powder. Soak the chicken in the milk mixture for 5 to 10 minutes. Combine the flour and seasoned salt (if using) in a large zip-top plastic bag. Add the chicken pieces, a few at a time, and shake to coat completely in the flour. Shake off any excess and set the chicken aside on a rack to dry. Pour the oil into a deep skillet or deep fryer and heat it to 350 degrees F. Add chicken thighs and legs and cook for several minutes. Add other chicken pieces being careful not to overcrowd skillet. Continue cooking, turning once, until chicken pieces are golden brown and cooked through. Drain the fried chicken on paper towels and serve warm or at room temperature.

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

FRIED CHICKEN COATING

Steps:

• In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 3 batches (2-1/2 cups total)., To prepare chicken: Place about 3/4 cup of coating in a large resealable plastic bag. In a shallow bowl, beat eggs and milk. Dip chicken pieces into egg mixture, then place in the bag; seal and shake until coated. , In a large skillet, heat 1/2 in. of oil over medium-high heat. Brown chicken on all sides; remove to a greased 13x9-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.

CRUNCHY FRIED CHICKEN

Steps:

• Pat dry the chicken pieces with a paper towel and keep it aside.
• In a shallow bowl, combine together flour, baking powder, baking soda, paprika, cayenne pepper, garlic powder, black pepper and salt.
• In another bowl, whisk together buttermilk, egg, hot sauce, salt and pepper.
• Dredge the chicken in the flour mixture first, then dip into the buttermilk mixture and then back into the flour mixture until the chicken is evenly coated with flour. Remove the excess flour and keep it on parchment paper. Repeat the same with the remaining chicken.
• Heat oil to deep fry the chicken. Once the oil is heated, gently add the chicken to the oil. Fry the chicken for 5-6 minutes by flipping in between until golden and crispy.
• Once done, transfer the chicken to a cooling rack lined with a paper towel to remove the excess oil.
• Sprinkle some parsley on top and serve the crispy fried chicken with ketchup and ranch on the sides.

CRUNCHY COATING HAPPY FAMILY FRIED CHICKEN

Steps:

• Heat oil in large skillet over medium high heat.
• Combine chicken pieces, egg, salt, pepper, and milk in large ziploc bag. Shake to combine, and set aside.
• In another large ziplock bag (or a plastic grocery sack with no holes) combine cornmeal, flour, italian dressing mix, and cayenne pepper. Shake to combine.
• 1-3 pieces at a time, remove chicken pieces from egg mix and place chicken pieces in the cormeal mix and shake to completely cover all chicken pieces. Take out coated chicken pieces, put into hot oil, and repeat process 3 at a time until all pieces have been coated.
• Fry chicken pieces turning once each side is browned until chicken is cooked through and juices run clear. Drain on paper towels.